Section 3
Hazards at catering workstations
A restaurant and hotel kitchen is the heart of the facility, but at the same time a place with the highest accumulation of physical risks. Employees use advanced equipment there, operate in high temperatures, and all this under severe time pressure. Learn the most important rules for working with catering equipment.
Mechanical hazards – knives and cutting machines
- Knives: They must be sharp (a dull knife slips more easily from the sliced product). Never throw sharp knives into sinks with cloudy water or foam – the person washing the dishes can easily cut their hand. Use anti-cut gloves when filleting and deboning meat.
- Meat slicers: After each use, you must absolutely set the slicing thickness to “0”. Never press the ends of products with your hand – always use the integrated food pusher with a guard.
- Meat grinders: It is strictly forbidden to push meat down the chute with your fingers! Only use original pushers (so-called plungers/tampers). We wash the device only after unplugging it from the power socket.
- Planetary mixers: Always use the factory bowl guard while the machine is running. Do not try to scrape dough from the walls with a spatula while the agitator is in motion.
Thermal hazards, hot liquids and GN containers
- Combi steamers: Open the oven doors in two stages – first, gently unseal the handle and wait a few seconds for the trapped steam to escape (you will avoid burns to the face and respiratory tract), and only then open them completely.
- Deep fryers: Never throw products covered with water or frost into hot oil – this will cause violent foaming and splattering of boiling fat. Ensure regular oil changes (overly used oil has a lower flash point).
- Gastronorm (GN) containers: Carrying heavy, hot containers with liquids (soups, sauces) requires the use of dry kitchen towels or special thermal gloves (a wet cloth immediately conducts heat and burns the hand!). Pay attention to the center of gravity – liquids can easily spill over.
Pressurized equipment
Portafilter espresso machines use a boiler that keeps water under high pressure and at near-boiling temperature. Turn on the milk frothing wand only when its tip is inside the pitcher or you are certain the steam jet is not directed at you or other people.
Hood and tunnel dishwashers work using powerful streams of hot water. Lift the hood carefully, avoiding facial contact with steam clouds (and chemical residues escaping from inside). Rinse aids and washing liquids have strong corrosive properties – replace the canisters under the dishwasher wearing safety goggles and rubber gloves.
Cold stores, freezers, and warehouses
- Prolonged stays in the freezer (e.g., arranging goods after delivery) require wearing insulated clothing (jacket, gloves).
- Check the functionality of the internal emergency opening system (mushroom push-button) – ensure that a coworker cannot get locked inside.
- Keep the cold store floor dry – spilled liquids can freeze, creating a slippery surface (extreme risk of falling with heavy goods).
Electricity and a wet work environment
The kitchen and dishwashing area are places constantly exposed to moisture, which, combined with high-power supply (400V/three-phase), is highly dangerous. Never plug in or unplug electrical appliances with wet hands. Cables from mobile devices (e.g., hand blenders, so-called giraffes) must not lie in water or hang over the sharp edges of stainless steel tables. Any, even the smallest “shock” or tingling sensation when touching the device casing must be reported immediately and result in its disconnection from the power grid.
Quick Question — Maintenance safety
After the shift ends, the chef begins thoroughly cleaning the meat slicer. What should absolutely be his first safety step, even before touching the blade?